Creamy Spicy Sausage Spaghetti
Cook sausage, then add green chiles, jars of sauce and one cup heavy cream. Let simmer for about 30 minutes. Not the prettiest sauce but it tastes yummy. Add in cooked spaghetti noodles and serve.
Servings: 12 people
- 1 pound bulk spicy sausage
- 8 ounce can green chiles chopped
- 48 ounces Spaghetti Sauce of your choice
- 1 cup heavy cream
- 16 oz spaghetti noodles
In a large skillet or saucepan over medium high heat crumble and cook sausage, about 10 minutes. Drain on paper towels , if desired. (I usually do not)
Next add green chiles, both jars of pasta sauce and one cup heavy cream. Let simmer for about 20 to 30 minutes. If you are in a real pinch for time you don't have to do this, but letting it simmer a bit adds to the flavor.
Meanwhile, cook spaghetti noodles according to package instructions to al dente. Once done, drain water off noodles in a colander.
Pour cooked spaghetti noodles into sauce and mix until combined.
Top with chopped parsley and parmesan cheese, if desired, and serve.
Serving: 11 serving | Calories: 324kcal | Carbohydrates: 24g | Protein: 12g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 11g | Cholesterol: 47mg | Sodium: 940mg | Fiber: 3g | Sugar: 8g